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The Migrant Kitchen

Logmeh

At a pop-up dinner in Los Angeles, a skilled chef and butcher introduces a communal experience of whole-animal roasts influenced by her Iranian heritage. Across town, another chef grills fragrant kobee, a traditional Syrian croquette made of spices, ground beef, bulgar and pine nuts. The aroma of smoke coming from these grills is intoxicating, and the scent can trigger all kinds of memories of home and family. For these two women of Middle-Eastern descent, food is a way to link back to their cultures while gifting a piece of their traditions to their communities.

In this episode, we meet Debbie Michail who’s worked alongside some of the best chefs out there, from Mozza’s Nancy Silverton to Angelini Osteria’s Gino Angelini. Her work is influenced by her Iranian grandmother’s cooking and her own experience cooking gourmet Italian. At her Logmeh LA events, she and fellow butcher Alex Jermasek invite guests to experience large-format roasts over a fire, something she believes brings people together. In Farsi, “Loghmeh” means to “savor in one bite,” and Michail sees Middle-Eastern cuisine as a kind of “soul food,” where we honor animals with nose-to-tail cooking and aren’t afraid to eat with our hands.

We’re also introduced to Wafa Ghreir, whose Kobee Factory restaurant in Van Nuys serves as an outlet to showcase her pride in her Syrian culture and food. She’s seen the Syrian community grow in size since immigrating to the United States in 1977 and wants to spread the love that is embedded in Syrian cooking through the universal language of food. As the devastating civil war in her native country rages on, Ghreir sees her dishes as a way to preserve her heritage for her grandchildren and the community. To have the chance to enjoy meals prepared by these two women is to gain an understanding of their legacies.

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Full Episodes
Season
Lou Dogg's Crispy Chicken Skin from EP & LP | Antonio Diaz MKs3
Episode
26:29
The Migrant Kitchen

Louis & Jazz

Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.
Labneh from Dyafa | Jim Sullivan MKs3
Episode
26:40
The Migrant Kitchen

Man'oushe

Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
Chef Brandon Jew | Antonio Diaz MKs3
Episode
26:40
The Migrant Kitchen

Mister Jiu's Chinatown

With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Pozole broth being poured tableside at restaurant El Jardin. | Still from "The Migrant Kitchen"
Episode
26:40
The Migrant Kitchen

El Jardín

Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
Noriko Kamei | Still from "The Migrant Kitchen" Sequoia Sake MKs3
Episode
26:38
The Migrant Kitchen

Sequoia Sake

Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Pastrami sandwich at Wexler's | Courtesy of Antonio Diaz MKs3
Episode
26:40
The Migrant Kitchen

The Jewish Deli

The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Cassia's pot au feu | Courtesy of Life & Thyme
Episode
26:40
The Migrant Kitchen

Beyond Pho

Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs are hoping to demonstrate that there’s so much more to Vietnamese culture than banh mi, spring rolls and pho.
A dish from Wolfgang Puck using fresh fish from Seiichi | Courtesy of Life & Thyme
Episode
26:40
The Migrant Kitchen

Omotenashi

Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood's Seiichi Yokota and Spago Beverly Hills aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.
Chicken Tikka Poutine | Courtesy of Life & Thyme
Episode
26:40
The Migrant Kitchen

Badmaash

Like carefully selected spices to a classic Indian dish, The Mahendro family contributes something special and significant to their restaurant Badmaash and to the city of L.A.
 Beet Pibil with Yellow Beet, Achiote, Pickled Onion and Bitter Greens. A dish from Ray Garcia's Broken Spanish | Courtesy of Life & Thyme
Episode
26:40
The Migrant Kitchen

Alta California

A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of Masienda) push forward the “Alta California” Mexican food movement.
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